CANDIED ORANGE SLICES DIPPED IN CHOCOLATE
Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking.
Provided by Barb G.
Categories Candy
Time 2h30m
Yield 50 slices
Number Of Ingredients 5
Steps:
- Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
- In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
- Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
- Remove from heat and cool to room temperature.
- Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
- After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
- While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
- When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
- Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
- Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
- Place the orange slices on a sheet of wax paper to set.
- Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.
Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Sodium 4.5, Carbohydrate 32.6, Fiber 3.2, Sugar 26.1, Protein 2.4
CANDIED ORANGE
Provided by Food Network Kitchen
Categories dessert
Time 5h38m
Yield about 2 cups peel
Number Of Ingredients 3
Steps:
- Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
- Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
- Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE
Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is perfect for giving as holiday gifts this year.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 25m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
- Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.
CANDIED ORANGE SLICES WITH DARK CHOCOLATE
Provided by Lauren Grier
Time 1h30m
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and set aside. Next, slice the Cara Cara Oranges into 1/4" slices removing any seeds.
- In a wide, large skillet combine granulated sugar and water. Bring the skillet to a boil and continue continue to whisk until the sugar has dissolved. Next, add the orange slices to the skillet and lay in an even layer. Bring the skillet to a simmer. Let the orange slices simmer for about 1 hour uncovered or until they become transparent.
- Once the orange slices have become transparent, place the slices on the baking sheet lined with parchment paper. Let the orange slices dry for at least 24 hours uncovered. They will still feel a bit sticky but that's okay.
- Next, place the chocolate chips in a microwave safe bowl and melt on high for 10 to 15 second intervals. Once melted, dip half an orange slice into the chocolate and place back on the parchment paper to set. Sprinkle with sea salt if desired. Repeat process until all orange slices have been dipped. Wait for about 15 minutes until the chocolate hardens to serve.
DAMARIS' ORANGE-CHOCOLATE BARS
Provided by Damaris Phillips
Time 1h30m
Yield 24 bars
Number Of Ingredients 16
Steps:
- For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute.
- Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F.
- Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes.
- Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving.
CANDIED ORANGE CHOCOLATE CAKE
This is wonderful "jazzed-up" box cake. It's an easy way to make a rich cake for a special occasion without having to bake it from scratch. The chocolate and orange are a great flavor combination. Topping it off are sliced almonds.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Sprinkle almonds into a greased and floured 10-in. fluted tube pan; set aside. In a large bowl, combine the cake mix, pudding mix, eggs, milk, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in orange slices., Pour into prepared pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cake from pan to a wire rack to cool completely., In a small saucepan, bring glaze ingredients to a boil. Boil for 1 minute, stirring frequently. Remove from the heat; cool for 5 minutes. Drizzle over cake.
Nutrition Facts :
CANDIED-ORANGE CHOCOLATE-CARAMEL TART
This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying orange peel to make the caramel. A thick layer of chocolate ganache follows, and sprinklings of the candied zest and fleur de sel glimmer on top like encrusted jewels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350°F. Pulse wafers in a food processor until finely ground. Add butter, sugar, and fleur de sel; pulse until evenly moistened. Press evenly into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until firm, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
- Candied orange: With a vegetable peeler, remove orange zest in strips (leaving white pith behind); finely slice. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add zest; reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and strain, reserving syrup (you should have about 1/2 cup).
- Transfer zest to a large plate and spread in an even layer; let cool completely. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 week in an airtight container at room temperature.
- Caramel and ganache: Combine cream and orange zest in a saucepan. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep 1 hour. Strain. Measure 6 tablespoons; refrigerate the rest.
- Bring reserved orange syrup, sugar, 2 tablespoons water, salt, and cream of tartar to a boil in a small saucepan. Cook, gently swirling pan occasionally, and washing down sides with a wet pastry brush (to prevent crystals from forming), until mixture turns deep amber, 9 to 11 minutes. Remove from heat and slowly add reserved 6 tablespoons infused cream (mixture will bubble and steam). Stir in butter until smooth. Pour caramel into cooled crust; let cool 15 minutes. Refrigerate until firm, at least 4 hours or, covered, up to 2 days.
- Place chocolate in a medium heatproof bowl. Bring 1/3 cup reserved infused cream (saving any remainder for another use) to a simmer in a small saucepan over medium-high heat. Pour over chocolate and let stand1 minute, then stir until smooth. Remove tart from refrigerator and spread ganache over caramel to edges with an offset spatula. Return to refrigerator until chocolate is set, about 30 minutes.
- Remove tart from refrigerator and let stand at room temperature 15 to 30 minutes. Chop 2 tablespoons candied zest and sprinkle over chocolate. Sprinkle with fleur de sel and more chopped candied zest; remove from pan, slice, and serve.
CANDIED ORANGE WALNUTS
An easy recipe that can be used for ice cream topping, gift giving at Christmas or just simply on a cookie platter. Great on a salad with dried cranberries and feta cheese.
Provided by jrbennett
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar and orange juice to a rolling boil.
- Boil one minute.
- Add extract and walnuts.
- Stir well until evenly coated
- Pour walnuts onto wax paper.
- Let sit until dried.
- Store in airtight container.
Nutrition Facts : Calories 467.7, Fat 30.5, SaturatedFat 2.9, Sodium 1.1, Carbohydrate 47.8, Fiber 3.2, Sugar 42.3, Protein 7.2
CANDIED ORANGE PEEL RECIPE BY TASTY
Here's what you need: oranges, granulated sugar, dark chocolate
Provided by Margot Rouleau
Categories Desserts
Yield 10 servings
Number Of Ingredients 3
Steps:
- Fill a pot with water and simmer on high heat until it reaches boiling point.
- Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
- Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
- Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
- Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
- Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
- Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
- Serve.
Nutrition Facts : Calories 301 calories, Carbohydrate 64 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, Sugar 57 grams
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